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Recipes
Hemp & Dill Pickle Hummus

Hemp & Dill Pickle Hummus

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If you thought hummus was already irresistible, just wait until you try this bright, tangy variation. With a pop of dill pickles and a boost of plant-based protein from hulled hemp seeds, this hummus elevates your snack game to new heights. The creamy texture, subtle nuttiness, and zesty pickle punch will have you scooping up every last bite. Serve it as a refreshing appetiser, sandwich spread, or veggie dip for a flavor-packed treat that’s anything but ordinary!

📌 Ingredients

  • 1 can chickpeas
  • ½ tsp baking soda
  • 1–2 garlic cloves (to taste)
  • ⅓ cup chopped dill pickles
  • 3 tbsp tahini
  • 3 tbsp hulled hemp seeds
  • ¼ cup olive oil
  • 1 tbsp fresh dill
  • 1 tsp lemon juice
  • ¼ cup cold pickle juice or water (adjust to desired consistency)
  • ¼–½ tsp salt (to taste)

📌 Directions

  1. Prep the Chickpeas: Drain and rinse the chickpeas, then remove any loose skins by gently rolling them in a clean kitchen towel.
  2. Soften for Smoothness: Bring a pot of water to a boil, add the chickpeas and baking soda, and cook for 6–8 minutes until the chickpeas are very soft. Drain and set aside.
  3. Blend the Base: Add the softened chickpeas, garlic, chopped dill pickles, hulled hemp seeds, tahini, olive oil, dill, lemon juice, and salt to a food processor. Blend for 2–3 minutes, pausing to scrape down the sides as needed, until the mixture is mostly smooth.
  4. Adjust the Texture: Slowly stream in the cold pickle juice (or water) while blending until you reach your desired creamy consistency. Taste and adjust salt if needed.
  5. Serve & Enjoy: Spoon into a serving bowl and top with extra chopped dill pickles and fresh dill. Serve with your favorite veggies, crackers, or pita chips for a tangy, creamy delight.

Pro Tip: This hummus keeps well in the fridge for up to 4–5 days—if it lasts that long! Give it a stir before serving, and enjoy whenever you need a quick, nourishing snack.

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